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Sandy’s Slow-Cooked Chili

Ingredients

  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) dark red kidney beans, rinsed and drained
  • 2 cans (16 ounces each) light red kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 1 can (15 ounces) pizza sauce
  • 1 can (4 ounces) chopped green chiles
  • 4 teaspoons chili powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Nutrition Facts

1 cup: 183 calories, 6g fat (3g saturated fat), 32mg cholesterol, 409mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g protein.

Reviews

Average Rating:
  • chris28304
    Jan 28, 2015

    This wasn't bad but wasn't anything special either. It didn't have enough flavor or seasoning for me.

  • wyocooker
    Dec 31, 1969

    I have used this recipe since it was featured in the magazine. I love the flavors and also the ease of making it. Normally I add a little bit of Frank's Red Hot to spice it up a bit. I also use 1 can of pinto beans instead of all kidney beans.

  • DOCORN
    Nov 29, 2011

    GREAT MEAL. EASY TO MAKE! I LOVED IT SO MUCH, I MADE A BATCH 2 DAYS LATER!!!

  • cpfd209
    Oct 5, 2010

    Made this recipe for the guys in my fire station for dinner. I substitute ground turkey for ground beef. The recipe has a great flavor and was not spicey even after adding some crushed red pepper. We all agreed this recipe is a keeper for our menu. Will make this recipe again.

  • cynsmom
    Feb 20, 2010

    We have made this twice now and will defintely make again. So good on a cold winter day served with shredded cheese on top and cornbread on the side. Yummy!

  • ahmom
    Jan 23, 2010

    very good.

  • justgottabezen
    Nov 17, 2009

    Best chili Ive had to date. I left it cooking overnight and let it sit for a few hours so the sauce would thicken. Had it with some cheese and sour cream. Delicious! It was gone the same day :)

  • mytom
    Feb 16, 2008
    I tried this recipie today, It's still in the crockpot but I took a little taste earlier. It's great. I used a little less chili powder (actually I used cayanne pepper) about 2 1/2 teaspoons. And I used no green chilies. I cut up one red pepper and but that instead. I like a little less hot chili. But never the less it is great. Easy to make and looking forward to sitting down to bowl of it with some corn bread.
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